RE Jfood's goat cheese ravioli in the chicken pot pie post
These look SO GOOD!!!!!! I was looking for something to make for Valentine's Day and these are it I think!
My question is, how different is it to use the wonton wrappers vs. fresh made pasta? I don't have a pasta machine and I've never made pasta...
Thanks! (to Jfood and anyone else)
Thought the recipe should come over.
8 ounces soft fresh goat cheese
1/3 cup grated Parmesan cheese plus additional for sprinkling
1/4 cup mascarpone cheese
2 tablespoons chopped basil
Use your favorite pasta recipe and thinnes one fromthe end or 18 wonton wrappers (jfood used his new favorite pasta recipe and doubled this recipe)
1 - Place a sheet of wax paper on a baking sheet and lightly sprinkle with cornmeal.
2 - Mix 8 ounces goat cheese, 1/3 cup Parmesan cheese, marscapone and basil in medium bowl and incorporate with a wooden sppin.
3 - Roll pasta dough to the penultimate thinness. Only roll enough to make 12 ravioli squares.
4 - Use a 2" square ravioli cutter and cut squares and arrange on your work surface. (Work with 12 pieces at a time) Trim excess pasta around edges.
5 - Place 1 tablespoon cheese filling in center of each wrapper.
6 - Place another wrapper on top and using fingertip, dampen edges of wrappers with water and seal all 4 edges tightly.
7 - Repeat with remaining wrappers and filling.
8 - DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Cook in high simmer water for 8-10 minutes. Remove with slotted spoon. Serve with a small dollop of Marinara Sauce on top.
Recipe for ravioli pasta is:
2.5 Cups flour
1 cup semolina
5 XL eggs
Make as you would any pasta and roll to next to thinnest setting.
Jfood sometimes buys sheets from a local Italian store as well for lasagne. In fact today when he left the house he told mrs jfood he was buying a sheet or two since he had plaenty of goat cheese filling left and no pasta. He is buying 2 sheets, cutting, putting through the machine forthe correct thinness and then filling. He probably has another 15-20 raviolis left to make tonight.
People swear by wonton wrappers, but I find them to be too flimsy. I don't think they cook up well, and they don't have the proper chewiness for pasta. If you're in a pinch, go for them, but I don't recommend it.
You don't need a pasta machine if you're comfortable using a rolling pin. Just make sure that you roll the pasta out pretty thin. Cut slices off and throw them in boiling water to taste test them as you go.